Double-Smoked Ham with Apricot Glaze

Double-Smoked Ham with Apricot Glaze
Double-Smoked Ham with Apricot Glaze
A ham may be fully cooked and usually smoked as well, but another round in the smoker and a tasty glaze really take it to the next level. The apricot-soy combo here adds a sweet/salty taste to the outside of the ham. This recipe calls for a bone-in ham, but you can easily adapt it to any cooked ham. This is a great way to impress the family for the holidays and leave the oven available for other dishes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 10 servings
Fruit Pork Backyard BBQ Apricot Meat Ham Smoker Grill/Barbecue
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon molasses
  • Carbohydrate 18 g(6%)
  • Cholesterol 174 mg(58%)
  • Fat 30 g(47%)
  • Fiber 1 g(3%)
  • Protein 49 g(99%)
  • Saturated Fat 10 g(50%)
  • Sodium 3296 mg(137%)
  • Calories 556

Preparation Prepare your cooker to cook indirectly at 235°F using medium hickory wood for smoke flavor. Lay the ham cut-side down on a cutting board. With a sharp knife, score the skin in a diamond pattern on all sides. Place the ham in the cooker with the cut side down and cook for 2 hours. To make the glaze: In the large bowl of a food processor fitted with a metal blade, combine the apricots, ketchup, soy sauce, and molasses. Process for about 15 seconds, until the mixture is smooth. Transfer the glaze to a bowl and set aside. After the ham has cooked for 2 hours, brush it all over with a heavy coating of the glaze. Cook for 30 minutes and glaze the ham again. Cook for an additional 30 minutes. Transfer the ham to a platter and tent loosely with aluminum foil. Let rest for 15 minutes. Slice to serve. From Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe. Text copyright © 2012 by Ray Lampe; photographs copyright © 2012 by Leigh Beisch. Published by Chronicle Books, LLC.

Preparation Prepare your cooker to cook indirectly at 235°F using medium hickory wood for smoke flavor. Lay the ham cut-side down on a cutting board. With a sharp knife, score the skin in a diamond pattern on all sides. Place the ham in the cooker with the cut side down and cook for 2 hours. To make the glaze: In the large bowl of a food processor fitted with a metal blade, combine the apricots, ketchup, soy sauce, and molasses. Process for about 15 seconds, until the mixture is smooth. Transfer the glaze to a bowl and set aside. After the ham has cooked for 2 hours, brush it all over with a heavy coating of the glaze. Cook for 30 minutes and glaze the ham again. Cook for an additional 30 minutes. Transfer the ham to a platter and tent loosely with aluminum foil. Let rest for 15 minutes. Slice to serve. From Slow Fire: The Beginner's Guide to Barbecue by Ray "Dr. BBQ" Lampe. Text copyright © 2012 by Ray Lampe; photographs copyright © 2012 by Leigh Beisch. Published by Chronicle Books, LLC.

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